1. Coarsely grate zucchini, transfer to a colander, and toss with salt; let sit for 10 minutes, then gather in a kitchen towel and wring out liquid.
2. In a large bowl, combine zucchini, feta, panko, eggs, mint, lemon zest, cumin, and pepper and stir until well-combined.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Working in batches, drop 1/4-cup portions of fritter mixture into skillet, gently flatten with a spatula into 3"-wide patties, and cook until deep golden brown, 2 to 3 minutes per side. Transfer to a wire rack and repeat with remaining 2 tablespoons oil and remaining mixture.
Source: Hannaford fresh Magazine, July - August 2016